Shakshuka with Tomato Paste & Feta Cheese

INGREDIENTS:

• 2 tbsp olive oil
• 1 small onion
• 1 red bell pepper
• 3 garlic cloves
• 5 tbsp tomato paste TM SMACHNA KUHNYA
• 1/3 cup water or broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• Salt & black pepper (to taste)
• 4 eggs
• 1/2 cup feta cheese
• 2 tbsp fresh coriander or parsley
• 1 tsp olive oil
• Bread or pita (for serving)

METHOD OF PREPARATION:

1. Heat olive oil in a large pan over medium heat.
2. Add onions and cook for 4–5 minutes until soft and golden.
3. Stir in the red bell pepper and cook for another 3 minutes.
4. Add garlic and cook for 30 seconds until fragrant.
5. Stir in 5 tbsp tomato paste and cook for 2–3 minutes, stirring constantly, to caramelize and deepen the flavor.
6. Add cumin, paprika, and chili flakes and stir for another 30 seconds.
7. Pour in 1/3 cup of water or broth, just enough to loosen the paste while keeping it thick.
8. Simmer for 5–7 minutes, stirring occasionally, until the sauce is rich and intense.
9. Season with salt and black pepper to taste.
10. Make small wells in the sauce and gently crack in the eggs.
11. Cover with a lid and let cook for 5–7 minutes, until the egg whites are set but yolks remain soft.
12. Sprinkle crumbled feta cheese over the shakshuka.
13. Garnish with chopped coriander or parsley and drizzle with a little olive oil if desired.
14. Serve hot with warm bread, pita, or toasted sourdough for dipping.